Preparation Steps

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the egg white and vanilla extract until well combined.
• Gradually add the flour, mixing until just combined. Stir in the chopped pecans.
• Drop rounded teaspoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies spread significantly.
• Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will crisp up as they cool.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
• Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Alternatively, melt over a double boiler.
• Dip the cooled cookies halfway into the melted chocolate. Place them back on the parchment-lined baking sheet to set.
• Once the chocolate has set, the cookies are ready to be enjoyed.